Avocado Pizza With Dukka

I wouldn’t be the good California boy I am if I didn’t use avocado in as many recipes as possible. (You know you love it too.) If I were a jokester, I’d say this pizza is almost as if all the avocado-toast pictures on your 2017 Instagram feed joined forces. This dish is essentially a puffed, golden crust that you pull out of the oven, pile with cool, tangy guacamole, and shower with homemade dukka, an Egyptian mix of toasted nuts, seeds, and spices. Store-bought pizza dough makes this recipe quick, but if you’re still squeezed for time, skip the dukka and just sprinkle on toasted sesame seeds.

Ingredients

Extra-virgin olive oil, for greasing and drizzling

1 pound store-bought pizza dough

4 Hass avocados, halved and pitted

3 tablespoons fresh lemon juice

1/2 cup chopped fresh cilantro, plus more for sprinkling

Kosher salt and freshly ground black pepper

Pistachio-Almond Dukka (see link to related recipe in the directions) or toasted white and black sesame seeds, for sprinkling

Instructions

Preheat the oven to 450 degrees. Lightly grease a large baking sheet with olive oil.

On the baking sheet, gently stretch and pull the pizza dough to form a 14-inch oval. Bake for about 15 minutes, until puffed and browned.

Meanwhile, squeeze the avocado flesh out of the skins into a medium bowl. Add the lemon juice and, using a fork or spoon, lightly mash to form a chunky paste. Stir in the cilantro and season generously with salt and pepper.

Spread the mashed avocado on the hot pizza crust. Drizzle with olive oil and sprinkle with cilantro and dukka or toasted sesame seeds, to taste. Season with salt and pepper, cut into pieces, and serve.

Do it ahead: The avocado mixture can be refrigerated in an airtight container overnight. To prevent the mixture from oxidizing, press a piece of plastic wrap directly onto the surface. Let stand at room temperature for 15 minutes before using on the hot pizza crust.